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Raw & Vegan Carrot Cake Bites

Raw & Vegan Carrot Cake Bites That Satisfy Your Sweet Cravings

These Raw & Vegan Carrot Cake Bites are a delightful no-bake treat that satisfy your sweet cravings without the sugar overload.
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Prep Time 10 minutes
Total Time 10 minutes
Servings: 12 bites
Course: Snacks
Cuisine: Vegan
Calories: 120
Ingredients Equipment Method Nutrition Notes

Ingredients
  

Base Ingredients
  • 1 cup Chopped Carrots finely grated for easier blending
  • 1 cup Pecans can be substituted with walnuts or almonds
  • 1 cup Coconut Flakes unsweetened preferred for less sugar
  • 1 cup Oats ensure gluten-free if needed
  • 1 cup Medjool Dates substitute with dried figs or raisins if necessary
  • 1/2 cup Cashew Butter feel free to use any nut or seed butter
Spices
  • 1 tsp Ground Cinnamon adjust according to taste
  • 1/4 tsp Ground Nutmeg use sparingly for subtle flavor
For Coating
  • 1 cup Shredded Coconut finely shredded for a uniform look

Equipment

  • Food Processor

Method
 

Preparation Steps
  1. Prepare Carrots: Finely chop your carrots using a food processor. Pulse until they resemble tiny bits, around 1-2 minutes.
  2. Process Nuts and Coconut: Add pecans and coconut flakes into the food processor, pulse until sandy texture, about 30 seconds.
  3. Combine Ingredients: Add oats and Medjool dates, blend until sand-like texture, then add carrots, cashew butter, cinnamon, and nutmeg until cohesive.
  4. Shape Bites: Roll tablespoon-sized scoops into balls, about 12-15 bites total. If crumbly, add more nut butter.
  5. Coat with Coconut: Roll each ball in finely shredded coconut for an attractive finish.
  6. Store: Place in an airtight container and refrigerate for up to 1-2 weeks or freeze for up to 1 month.

Nutrition

Serving: 1biteCalories: 120kcalCarbohydrates: 15gProtein: 3gFat: 6gSaturated Fat: 1gPolyunsaturated Fat: 0.1gMonounsaturated Fat: 4gSodium: 10mgPotassium: 150mgFiber: 3gSugar: 8gVitamin A: 2000IUVitamin C: 2mgCalcium: 20mgIron: 0.5mg

Notes

Soften dates if they are firm, using warm water for 10 minutes. Monitor dough consistency and adjust nut butter as necessary.

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